Red Wine Braised Beef with Pasta
1/2 bottle (2 c.) dry red burgundy wine
1 c. H-E-B Diced Sweet Onion
1 tsp. Central Market Herbs de Provence
1 carrot, peeled & chopped
• Braised Beef:
1 1/2 lb. H-E-B All Natural Sirloin, cut into 1 1/2-inch pieces
1 Tbsp. H-E-B Baker's Scoop All Purpose Flour
1 H-E-B Cocinaware Dutch Oven
3 Tbsp. Central Market Safflower Oil
2 shallots, peeled and chopped
2 cloves garlic, chopped
1/2 c. H-E-B Fried Onions
1/2 bag Central Market All Natural Pappardelle Pasta
1/2 c. parsley, chopped
2 Tbsp. H-E-B Butter
Combine wine, onion, Herbs de Provence and carrots in 2 quart bowl. Add sirloin
ver with plastic wrap marinate in refrigerator 4 hours or until ready to braise.
Place beef and marinade in large bowl remove the beef. Pat beef chunks with
paper towel, s
et aside. Strain marinade add tablespoon of flour, stir to dissolve; set aside for braisin
Heat Dutch oven pot over high heat 3 minutes. Add oil and brown 1/2 of beef
chunks at a ti
me on all sides (about 2 minutes per batch); remove beef with slotted
spoon, set aside. Re
duce Dutch oven heat to medium low, add shallots and garlic Stir-fry 2 minutes. Add strain
ed marinade to pot, stirring constantly until thick.
Heat oven to 350°F. Add browned beef chunks to thickened liquid, cover with
ing Dutch oven lid. Braise in oven on center oven rack 1 hour. Remove Dutch oven, top beef
with fried onions, cover braise 15 more minutes or until very tender.
Prepare pasta according to package directions, drain, add butter and parsley.
Season to ta
ste. Serve with beef tips.
Serving size: 1 c. per serving, Calories: 370, Total Fat: 19g, Saturated Fat: 3.5g, Choles
terol: 60mg, Sodium: 135mg, Carbohydrates: 19g, Sugar: 1g, Protein: 20g
My H-E-B Texas Life Magazine, February 2012